Bacon-Pecan BBQ Sauce

Name: Bacon-Pecan BBQ Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 4½ cups (1100 ml)
Cuisine: American
Ingredients: 1/2 pound (227 g) Bacon; 1 1/2 cups (225 g) Onion; 2 cups (480 ml) Chicken Stock; 1 1/2 cups (360 ml) Chili Sauce; 1 cup (240 ml) Honey; 3/4 cup (80 g) Pecans; 5 Tbsp (75 ml) Orange Juice; 2 Tbsp (30 ml) Lemon Juice; 2 Tbsp minced (20 g) Garlic; 1 tsp (5 ml) Tabasco; 4 Tbsp (57 g) Butter

Independent adaptation of a publicly published Paul Prudhomme recipe. Not affiliated with, sponsored by, or endorsed by Paul Prudhomme.

BBQ SAUCE · PORK, CHICKEN & RIBS

In the published recipe, this is the bbq sauce for Prudhomme reprints.

Paul Prudhomme's bacon-pecan BBQ sauce for ribs.

On the jar

BACON-PECAN

Method: stove
Yield: about 4½ cups
Ingredients: 11

Stove sauce. Cook from the recipe

Ratio

Chicken Stock 480 mlChili Sauce 360 mlHoney 240 mlOrange Juice 75 mlLemon Juice 30 mlTabasco 5 ml

Ingredients

Bacon1/2 pound (227 g)
Onion1 1/2 cups (225 g)
Chicken Stock2 cups (480 ml)
Chili Sauce1 1/2 cups (360 ml)
Honey1 cup (240 ml)
Pecans3/4 cup (80 g)
Orange Juice5 Tbsp (75 ml)
Lemon Juice2 Tbsp (30 ml)
Garlic2 Tbsp minced (20 g)
Tabasco1 tsp (5 ml)
Butter4 Tbsp (57 g)

Where it sits

One of 40 bbq sauces in the catalog, with 11 ingredients against a median of 8.

The acid here is orange juice and lemon juice. In this category chefs also reach for cider vinegar (20 recipes), rice vinegar (5), and lime juice (4).

The fat here is butter. In this category chefs also reach for vegetable oil (5 recipes) and sesame oil (2).

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Bacon-Pecan BBQ Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 5 national awards

Alabama White SauceNATIONAL AWARD WINNEROn the jar: ALABAMA
Red Pepper BBQ SauceNATIONAL AWARD WINNEROn the jar: RED BBQ
Chile Powder BBQ SauceNATIONAL AWARD WINNEROn the jar: REGULAR
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Cajun–Creole chef of K-Paul's Louisiana Kitchen in New Orleans (closed); James Beard Who's Who. National ambassador for blackened fish and Louisiana seasoning blends; died 2015.

Originally published as Louisiana Kitchen BBQ Sauce.

Adapted from a recipe published by Paul Prudhomme in Louisiana Kitchen (Prudhomme reprints).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Louisiana Kitchen (Prudhomme reprints) (published as “Louisiana Kitchen BBQ Sauce”). Full citation lives in Provenance.

Companion jar